O Rice Restaurant
Last inspected: Feb 25, 2026
100
Score
Going back to 2022, O Rice Restaurant has nine inspections in the public record. Inspectors last stopped by on Feb 25, 2026. Low risk means the most recent visit produced few or no significant findings.
There hasn't been much movement either way: counts have stayed near four violations per visit across recent inspections.
Across the inspection history, “handwash sink not accessible for employee use” is the issue that surfaces most often, recorded three times.
The city-wide average for Miami sits at 74, putting O Rice Restaurant on the better side of that line. Overall, the inspection record reads well.
9
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 25, 2026
Routine - Food
No violations found.
100
Dec 17, 2025
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw pork in reach in cooler. Operator properly stored it. **Corrected On-Site** **Repeat Violation** **Warning**
08A-20-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken wings (122F - Hot Holding) on top of preparation table for less than 4 hours as per operator. Operator reheated at 165°F. **Corrected On-Site** **Warning**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed dirty dishes storage on hand sink. Operator removed it. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet wiping towels on top of preparation table, operator set up the sanitaizer bucket with chlorine sanitation solution of 100 ppm. **Corrected On-Site** **Repeat Violation** **Warning**
21-12-4
52
Aug 20, 2025
Food-Licensing Inspection
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels underneath of the eggs rolls container, operator removed it. **Corrected On-Site**
14-86-1
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw shrimp in reach cooler, operator properly stored it. **Corrected On-Site**
08A-20-5
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed wet wiping towels in chlorine sanitation solution of 200 ppm. Operator add water, recheck 100 ppm. **Corrected On-Site**
41-15-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink blocked by garbage can. Operator removed it. **Corrected On-Site**
31A-09-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet wiping towels on preparation table.
21-12-4
50
Jan 15, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. **Warning** - From follow-up inspection 2025-01-15: Still observed **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. **Warning** - From follow-up inspection 2025-01-15: Still observed **Time Extended**
36-27-5
86
Sep 26, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shrimp (49F - Cold Holding); cooked eggs roll (51F - Cold Holding) for less than 4 hours as per operator, operator moved the food items inside reach in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wet wiping towels in chlorine sanitation solution of 200 ppm. Operator add water recheck 100 ppm.
21-07-4
Basic - Wiping cloth sanitizing solution stored on the floor. Operator removed it. **Corrected On-Site**
21-38-4
70
Feb 2, 2024
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs over sprouts, inside double door reach in cooler located at the the front line. Operator properly stored it. **Corrected On-Site**
08A-04-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Sprouts, eggs rolls, with not time marked.
01B-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed Sprouts, eggs rolls, with not time marked.
03F-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed multiple dirty dishes inside hand sink located next to three compartment sink. Operator removed it. **Corrected On-Site**
31A-09-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wet wiping inside chlorine sanitation solution at 200 ppm. Operator add water, recheck 100 ppm. **Repeat Violation**
21-07-4
45
Sep 19, 2023
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed duck stored inside thank you bags in reach in freezer.
14-31-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sprouts (76°F - Cold Holding) on top of preparation table, for less than 4 hours as per operator, operator placed inside reach in cooler. **Corrected On-Site**
03A-02-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment, to operator. Operator printed out and posted. **Corrected On-Site**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed dirty pots inside hand wash sink. Operator removed it.
31A-09-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emails food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses to operator, operator printed out the form and employees signed during inspection. **Corrected On-Site**
11-26-1
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employees fish inside reach in freezer mixed with customer food, with not properly identified and segregated. Operator removed it. **Corrected On-Site**
08B-49-4
Basic - Food stored on floor. Observed plastic container with raw chicken on kitchen floor. Operator properly stored it. **Corrected On-Site**
08B-38-4
47
Jan 27, 2023
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wet wiping towel inside chlorine sanitation at 200 ppm. Operator add water, recheck 100 ppm. **Corrected On-Site**
41-27-4
Basic - Bowl or other container with no handle used to dispense food. Observed plastic bowl inside rice container, operator removed it. **Corrected On-Site**
14-01-5
82
Oct 20, 2022
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food Obtained from Approved Sources
FL-11
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
50
Frequently Asked Questions
When was O Rice Restaurant last inspected?
The most recent health inspection at O Rice Restaurant on file is from Feb 25, 2026. The public record contains nine inspections in total.
What is the most common violation at O Rice Restaurant?
Across the inspection record, “handwash sink not accessible for employee use” has been cited three times, more than any other issue at O Rice Restaurant.
How does O Rice Restaurant compare to other restaurants in Miami?
O Rice Restaurant most recently scored 100 out of 100, which is higher than the Miami average of 74.
Has O Rice Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at O Rice Restaurant have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at O Rice Restaurant means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is O Rice Restaurant inspected?
Based on the inspection history on file, O Rice Restaurant is inspected around three times per year on average.
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